White Chocolate Chip Pumpkin Cupcakes

Ingredients

• 1 and 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground allspice
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup pumpkin puree
• 1/2 cup plain Greek yogurt
• 1/2 cup white chocolate chips

Directions

1. Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with paper liners.
2. In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, allspice, and salt. Set aside.
3. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until light and fluffy, about 3 minutes.
4. Add the eggs, one at a time, beating after each addition. Add the vanilla, pumpkin puree, and yogurt and mix until combined.
5. Pour the wet ingredients into the dry ingredients and mix together until no flour pockets remain. Gently fold in the white chocolate chips.
6. Divide the batter evenly between the 12 prepared muffin liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow cupcakes to cool completely before frosting. Enjoy!

Interesting Facts

• White chocolate chips are made from cocoa butter, sugar, and milk solids.
• Pumpkin puree can be made from scratch or store-bought.
• These cupcakes are best eaten within 3 days.